Most Helpful Positive Review

Jul 31, 2009

I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST!

Most Helpful Critical Review

I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took it out of the oven it looks very runny. Is it suppose to do that and will it firm up in the refrigerator. Other than that it looks like a great recipe!!

Very smooth, no hard areas, perfect uncracked top, fantastic flavor. DO include the cream of tartar. I baked mine the full 50 minutes in a water bath, then put on the sour cream topping, left it in the oven 5 min., then cracked the door and let it cool. I admit I used vanilla wafers for the crust because I like 'em better. I don't like my cheesecake to be "cakey," I like it totally smooth and this recipe is the one I'll use for the rest of my life. Kitchen Queen, you rock!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.